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01 October 2010

Pulled Pork Quesadilla

I love quesadillas. Crispy tortillas filled with melted cheese, and veggies, meat, seafood, or all of the about. There was about 6 months where all I ate were quesadillas. I kid you not. I had moved back home for a year after trying out college and got myself a couple of jobs that monopolized dinner time nearly every day of the week. And my parents acquired a quesadilla maker.

I know, I know, a quesadilla maker? Yes folks, someone actually produced a quesadilla maker. It’s right up there with the grilled cheese maker (yeah, I owned one of those also), probably marketed to folks who don’t own a stove or a skillet. Except it takes up more room than a grilled cheese maker. So of course, most people don’t NEED a quesadilla maker, but for about 6 months it kept my interest enough to use it and clean it every night. So I would make a quesadilla out of pre-shredded cheese and whatever they had for dinner that night; chicken, steak, salad, and once even a hot dog quesadilla. That last one didn’t come out too well, too greasy. But I’d consider doing it again using a grilled hotdog.

So surprisingly enough, I didn’t think of pulled pork quesadillas on my own. Having a bunch of pulled pork left over, and tired of eating it on a hamburger bun, I did a quick search that led to Life’s Ambrosia, one of my favorite food blogs (I may have mentioned it before). As soon as I saw it, I wanted to kick myself. How Simple! How Perfect!

So if you have some pulled pork waiting for you in your freezer like I did, pull it out, buy some avocados, and make yourself a simple meal. I always make my guacamole from scratch and it comes out different every time. Usually I just mash up some avocados and throw in spices and continue taste testing until I’m satisfied with it. At a minimum it should included: salt, pepper, crushed red pepper, garlic powder, dried onion, chili powder, and lime juice. When adding it to a dish like this, where it is an ingredient and not just a condiment, I’ll often chop up tomatoes, red onions, cilantro, etc. and mix it all together.

I also love sour cream on nearly any quesadilla, so I whipped up a Chipolte Sour Cream Sauce for this as well. You’ll find rough recipes for each below.